This gorgeously simple recipe is Lebanese, and is a great way to use our Spice of the Month, za’tar. This one is made with black-eyed beans but it is most commonly made with chickpeas, and there are versions which include meat. It can be enjoyed as a late breakfast or a light lunch, served maybe with a poached or fried egg to go along with it, and it also makes a great starter, or part of a mezze. It is warm rather than fiery, and the nutty flavours of the za’tar really come through, making a perfect one-dish meal for the summer.
Should you wish to get some meat into the mix, simply dice some lamb and saute with olive oil, salt and a couple of teaspoons of za’tar then scatter over the top of the finished feteh.
Ingredients
400g black-eyed beans (available from Spice Mountain) soaked overnight in cold water30g unsalted butter
75ml olive oil, plus extra to drizzle
2 small pittas, torn into 4cm pieces
80g almonds, skin on, roughly chopped
1 tbsp za’tar, plus 1 tsp extra to serve
¼ tsp Aleppo pepper flakes
Salt and black pepper
50ml lemon juice
¾ tsp ground cumin
400g Greek yoghurt
3 tbsp tahini paste
1 small garlic clove, peeled and crushed
10g parsley, roughly chopped
1 lemon, cut into 6 wedges, to serve
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